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sourdough/ week two

This is a Swedish limpa bread made from sourdough starter. It has some rye flour, as well as some different types of seeds, a touch of brown sugar, and a little orange zest. Heartier and darker than traditional sourdough. We ate it as toast for breakfast with butter and jam. Yummy in the tummy.

I was excited to try a rye bread. The internet says that rye sourdough is supposed to be the most healthy type of bread. I was a tad worried about the rising process, since rye breads tend to be more dense, but my little yeast army worked like magic.

The guy just sharpened all our knives, so look at those beautiful slash marks now!

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About Chelsea

I am a small town girl. I came to Austin to study at The University of Texas, and a very handsome boy sat behind me in class. I love baking, sewing, watching movies, laughing, and willing my plants to grow.